Vol. 10, Issue 3, Part D (2025)

Author(s): S Sharath Kumar, S Swathi, S Sampath and S Kartikeyan

Abstract: Shrikhand is rich in fat, protein and carbohydrates, but poor in fiber, iron, vitamin C. Moringa oleifera, commonly known as the drumstick tree. Moringa pods are reported to be good sources of fiber, vitamins and minerals.The present investigation was planned with the objective to add value for Shrikhand by blending Moringa (Moringa oleifera) pulp. A control (T₀) and 4 lots of Moringa pulp blended Shrikhand samples (T₁, T₂, T₃ and T₄) were prepared. The sensory characteristic of different treatment samples were evaluated by following the 9-point hedonic scale rating during storage at (7±2⁰C), the colour and appearance, consistency, sweetness, flavor and taste and overall acceptability scores significantly decreased during storage. The Food texture analyzer use to study the rheological properties of the product. The firmness, stickiness, spread ability and adhesiveness increased from 10922.35, 8639.06, 11071.36 and 3121.39 on 0^th day to 11035.91g, 8740.22 g, 11174.04 g. s, 3163.24 g. s on 21^st day.